Become a Meatloaf Master

Is your current recipe a little... underwhelming? Chef Carla Hall shares her granny's secret to a flavor-packed meatloaf recipe.

I recently got this Facebook note from REDBOOK reader Kim Kline Smith: "I need a perfect meatloaf recipe. Mine always tastes like meat cake. Yuck." Well, I have a question for you, Kim: Are you adding veggies to your meat mixture? Because the more veggies you put in, the more moisture you add to your meat. Take some carrots, celery, and onions, whiz them up in the blender, and add it to your ground beef. That's the key to my grandmother's famous meatloaf. I promise it won't be dried out when it comes out of the oven.

6. Form mixture into a rectangle or oval about 8x4x3 inches, and place on prepared baking sheet. Bake 10 minutes, then spoon or brush on glaze. Return meatloaf to oven and bake 50 minutes, until instant-read thermometer registers 155°F or until juices run clear. Let rest 15 minutes before serving.

Makes 10 servings.

Tip: The biggest mistake people make with meatloaf? Overworking the meat. You want to mix the meat with the veggies and oatmeal mixture until it's just combined. Otherwise, you run the risk of making the meat tough, not juicy.